Life on the high sea's
EXECUTIVE CHEF (Former Employee) – Europe, Caribean, Alaska, Pacific – 26 November 2012
Day on the job; Up at 5-6 am setting up breakfast, ensuring all employes are in attendance and completing their assigned duties and reviewing the days menu's with CDP. Reviewing the days specials with CDP's. Reviewing temp. logs. Inspecting and critiquing buffets lines. Opening service on time and ensuring efficient running in co-ordination with main kitchen with ample supplies. Running of main kitchen a la carte runs efficiently and quality is the best it can be. Reviewing the menu's for the day with Sous Chefs and CDP's and organizing tastings for each service. working with the stores manager as to food levels and quality of items being held , supplementing with inspections. Coordinating with stores manger for ordering for future cruises. (when oversea's 2 months in advance). inspecting all outlets for quality, speed of service,and costing effectiveness. Dealing with crew morral and daily issues. Co-ordinating with F&B and hotel manager any special needs and ongoing orginization og culinary needs, specificationa
traveling the world, great compensation, rapid advancement, hands on training, ability to excell, accomdation with stewards, ability to explor shorside
long hours (12-16 hrs/day, 140-160 days in a row, no choice of staff, very strick foodcost and very high demand from cruise passangers.